This Thai Chicken Salad is a copycat recipe of the CPK Thai Crunch Salad. It’s a healthy meal with satisfying crunch, energy-building protein, and topped with a tangy Thai Peanut Dressing. You’ll love it!
It’s cold, wet, and grey right now in the Pacific Northwest. And no, I promise, it is NOT always like that here, despite what you may have heard!
Yesterday, the rain was like a rhythmic lullaby. I felt like napping by the fireplace all day. I was exhausted and sleepy – so much so that I actually contemplated skipping my Spartan class last night. I’m so glad I didn’t! It was an AMAZING class full of fun new exercises, and incredible energy. Getting the supportive high fives and cheering on from others in the class is such a great energy builder.
But exercise is, of course, only part of the feel-good equation. Smart nutrition and eating right are the main drivers of good health, and are especially important during times like these where I feel like my whole body is dragging and my brain is foggy.
More healthy salads to the rescue!
Yesterday, I shared my colorful, yummy Rainbow Salad Rolls recipe.
Today, I’m excited to share with you another healthy, nutritious, satisfying salad that will make your tastebuds happy and help keep you nourished and energized!
Thai Chicken Salad
This Thai Chicken Salad makes me SO happy.
It reminds me of the Thai Chicken Crunch Salad at California Pizza Kitchen. It has lots of yummy shredded nutrient-rich veggies like green and red cabbage, as well as carrots, red peppers, and edamame.
For convenience, I purchase a whole rotisserie chicken and shred the meat for various dishes throughout the week – including this salad. You can also grill a chicken breast or two and shred the chicken for this salad.
If you like the CPK Thai Chicken Crunch Salad, you will love my Thai Chicken Salad! AND, you won’t miss the extra carbs and sugar that is in the original salad from CPK’s addition of fried wonton sticks and the rice sticks. While I do enjoy the extra salty crunch from those, I definitely do not think the salad *needs* them. It’s wonderful on its own, without those fried additions!
Before serving, I drizzle a Thai Peanut Dressing over the salad for added tang and a touch of sweetness.
If you would like a thicker sauce-type of dressing, try my 10-minute Thai Peanut Sauce recipe.
If you are sticking to a Whole30, Paleo, or Gluten-Free diet, skip the peanut dressing and sauce entirely. Try enjoying the salad with a drizzle of olive oil and lime juice, along with extra cilantro or parsley.
This Thai Chicken Salad recipe is one of my favorites! Without the dressing, this salad is also Whole30 approved, Paleo, Gluten-Free, and Dairy-Free.
And, if you keep the dressing separate, you could keep the veggies mixed together in large mason jars or in any airtight container in the refrigerator for usually 3-5 days.
It’s a great salad with lots of potential:
- Since it serves a crowd, it’s perfect for potlucks, parties, and picnics.
- Use any leftover veggies as a slaw and top tacos, burgers, and pulled pork sandwiches with it.
- Toss it with cold Udon noodles if you would like a little carb action for a quick, leftover lunch.
- Add a little more chicken and make a sandwich out of it.
Have you ever had the CPK Thai Chicken Crunch Salad, or any other Thai Chicken Salad before and do you like it?
Thai Chicken Crunch Salad (CPK Copycat recipe)
Ingredients
Salad
- 3 cups green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots shredded
- 1 cup cooked boneless, skinless chicken breasts either chopped or shredded (save time by buying a cooked rotisserie chicken at the store/deli and using the chicken breasts from that)
- 1/2 cup red bell peppers juliened
- 3 green onion stalks finely sliced
- 3/4 cup edamame
- 1/2 cup peanuts lightly crushed
- Optional: chopped cilantro or parsley for garnish
Thai Peanut Dressing
- 2 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons water
- 2 teaspoons soy sauce
- 1/2 tablespoon sugar
- 1 tablespoon sesame oil
Instructions
To make the Thai Peanut Dressing
- In a medium bowl, whisk together all ingredients until smooth. Set aside.
To make the salad
- In a large bowl, toss together all ingredients.
- Garnish with chopped cilantro or parsley
- Drizzle Thai Peanut Dressing
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Yum Yum! That looks great. I happen to have most of the ingredients already in my fridge so I am thinking I might give it a go tonight! Thanks for sharing!
Yay! Let me know how you like it!
I’m so over all-lettuce salads. Many of my salads actually have no lettuce, in fact. That’s why I like this one—it’s full of delicious, hearty ingredients that won’t leave you wanting more.
I agree. It’s nice to change things up! :) Thank you!
Oh I LOVE CPK salads! Definitely saving this one for later! I love how fresh it looks.
Thanks, Eva!
Looks so fresh and delicious! I bet it’s way better than the restaurant version! And that dressing sounds amazing, I’ve done PB-based sauces before and they are SO good!
Thank you so much!
I always love the peanut sauce. I just curious how the taste of Thai peanut sauce. We have here in Bali. There is a lot of food dressing with peanut sauce. It looks so yummy. I want to try the recipes. I think I will be going to Thai restaurant in bali soon. I’m so curious with the food!
xxx
degusstace.com
How fun! Thanks, Widya!
This looks delicious, Marlynn, and fits perfectly into our eating goals for the year. I literally downloaded and saved the recipe into Paprika before writing this comment!
Yay! I’m so glad! Thanks so much, Renee!
Delicious salad and perfect Thai peanut butter dressing. Success!
If you don’t have rice wine vinegar you can add lime. I added lime plus the vinegar and added a no sugar sub and this was great.
Loved this! Delicious ❤️
So glad you loved it, Courtney!
Delish! I paired it with Trader Joe’s scallion pancakes